CN104957575B

CN104957575B - Crab cream powder and preparation method thereof

Info

Publication number: CN104957575B
Application number: CN201510280686.9A
Authority: CN
Inventors: 王延平; 陈锦国; 孙寒潮
Original assignee: 增城华栋调味品有限公司
Priority date: 2015-05-28
Filing date: 2015-05-28
Publication date: 2017-05-03
Also published as: CN104957575A

Abstract

The invention discloses crab cream powder and a preparation method thereof. The crab cream powder disclosed by the invention comprises the following components in percentage by weight: 22-30% of crab meat extracts, 1-5% of egg yolk powder, 0.1-0.3% of crab meat essence, 2-6% of soy sauce powder, 0.3-0.7% of ginger powder, 0.2-3% of garlic powder, 5.5-9.5% of dextrin, 0.1-0.5% of chili oil, 4-8% of dust salt, 25-29% of a sweetening agent, 22-30% of a freshening agent, 0.1-0.3% of curcumin and 0.1-0.4% of an anticaking agent. The crab cream powder disclosed by the invention has the taste and the fragrance of natural crab meat and natural crab cream and is heavy in meat flavor, delicious in taste, safe, healthy, rich in nutrition, long in quality guarantee period and convenient to use.

Description

A kind of crab cream powder and preparation method thereof

Technical field

The present invention relates to food flavor and its processing technology field, and in particular to a kind of crab cream powder and preparation method thereof.

Background technology

It is crab delicious, nutritious, containing things such as a large amount of protein and fat, more calcium, phosphorus, iron, vitamins Matter.In per 500 grams of crabs containing 49.6 grams of protein, fat 9.3 grams, 27.2 grams of carbohydrate, 1.088 milligrams of phosphorus, 33.6 milligrams of iron and Appropriate vitamin A etc..It is both invigorant and delicacies, is liked by people very much, is often the entree on wedding feast.Yet with receiving To the restriction in the season of growth and life-span, fresh and alive crab be difficult to accomplish it is long-term preserve or constantly put on market, while crab is cooked Reconcile and eat and fairly cumbersome, so the seasonality edible in order to weaken crab, is developed frozen crab, wine preserved crab, pickles the crabs such as crab It is prepared by processing.In order to people cook and instant, also there are various foods such as crab cream powder, crab seed, crab oil, crab cream paste, crab cream gourmet powder Product additive, local flavor seasoning matter etc. are adapting to the crab class deep-processed food of modern way of life.The taste wherein based on crab oil and crab meat The crab cream powder of material is widely used because its delicious flavour is true to nature.

A kind of crab overy flour seasoning is disclosed such as Chinese patent application CN 1685965A, it include crab meat powder, crab cream powder, Dried meat floss powder, yolk powder, salt, starch, sugar and monosodium glutamate, the crab cream powder contains Dried meat floss powder, have impact on crab meat and crab oil characteristic flavor on basis.

As Chinese patent application CN 101455419A discloses a kind of crab cream powder, it includes wet crab oil, wet crab meat mincing, food With vegetable oil, ginger powder, onion powder and salt, each raw material mixing frying so that the crab cream powder is obtained, although the patent is utilized well Raw material, but the shelf-life of the product obtained by the preparation method is short, while characteristic flavor on basis cannot be effectively maintained.

In sum, it is necessary to which research and development are a kind of to have crab meat, crab oil feature flavour and fragrance, while long shelf-life, local flavor The good crab cream powder of retention.

The content of the invention

It is an object of the invention to provide a kind of have crab meat, crab oil feature flavour and fragrance, while long shelf-life, local flavor The good crab cream powder of retention, while a kind of present invention also offers method for preparing the crab cream powder simple to operate.

To achieve these goals, present invention employs following technical scheme：

A kind of crab cream powder, by weight percentage, including following component：Crab meat extract 22 ~ 30%, yolk powder 1 ~ 5%, Crab meat essence 0.1 ~ 0.3%, powdered soy 2 ~ 6%, ginger powder 0.3 ~ 0.7%, garlic powder 0.2 ~ 3%, dextrin 5.5 ~ 9.5%, chilli oil 0.1 ~ 0.5%th, salt fines 4 ~ 8%, sweetener 25 ~ 29%, freshener 22 ~ 30%, curcumin 0.1 ~ 0.3%, anticaking agent 0.1 ~ 0.4%.

Further, the preparation method of the crab meat extract is comprised the following steps：

A1, fresh sea crab is cleaned after shell, 10 ~ 15min of boiling strips out crab meat, and beating obtains crab meat slurry；

Enzyme is added in A2, the crab meat slurry obtained toward A1, pH value 7.5 ~ 8.5 is adjusted, 3 ~ 5h is digested at 55 ~ 65 DEG C, then Rise high-temperature carries out destroy the enzyme treatment to 90 ~ 95 DEG C, obtains enzymolysis liquid；

A3, the enzymolysis liquid obtained toward A2 add the crab meat slurry salt of weight 8 ~ 12% and 8 ~ 12% maltodextrins, and stirring and dissolving is laggard Row is spray-dried, 165 ~ 180 DEG C of inlet temperature, 80 ~ 90 DEG C of outlet temperature, and crab meat extract is obtained.

Further, the sweetener includes that weight ratio is 12 ~ 16: 11~15 :0.1 ~ 0.3 powdered sugar, glucose Powder and composite sweetener；

The freshener includes that weight ratio is 10 ~ 14: 0.3~0.7 : 0.1~0.5 : 1~5 :9 ~ 13 monosodium glutamate powder, Disodium 5 '-ribonucleotide, disodium succinate, yeast extract and hydrolyzed vegetable protein.

Further, the anticaking agent is silica.

Further, the enzyme is the composition of papain and compound fertilizer production.

Further, the consumption of the papain is the 0.2 ~ 0.5% of the crab meat slurry weight；The compound wind The consumption of taste protease is the 0.1 ~ 0.3% of the crab meat slurry weight.

Used as the preferred embodiment of the present invention, the crab cream powder is by weight percentage, composed of the following components：Crab Meat extract 26.3%, yolk powder 3%, crab meat essence 0.1%, powdered soy 4%, ginger powder 0.5%, garlic powder 1%, dextrin 6.5%, capsicum Oil 0.3%, salt fines 6%, powdered sugar 13%, powdered glucose 12%, composite sweetener 0.2%, monosodium glutamate powder 12%, disodium 5 '-ribonucleotide 0.5%, Disodium succinate 0.3%, yeast extract 3%, hydrolyzed vegetable protein 11%, curcumin 0.1% and silica 0.2%.

The preparation method of above-mentioned crab cream powder, comprises the following steps：

B1, each component is weighed according to formula ratio, first mix dextrin, salt fines, sweetener and freshener, stirring 15 ~ 25min；

B2, the anticaking agent for adding chilli oil, curcumin and 1/2 formula ratio, stir 20 ~ 30min；

B3, it is eventually adding crab meat extract, yolk powder, crab meat essence, powdered soy, ginger powder, garlic powder and 1/2 formula ratio Anticaking agent, sieves after 30 ~ 40min of stirring, obtains final product crab cream powder.

Crab meat extract of the present invention for fresh sea crab is cleaned, shell, boiling, beating, enzymolysis, salt adding allotment, spraying it is dry It is dry to be obtained, by gentle enzymolysis, local flavor, flavour and the nutrient content of natural crab meat are effectively retained, protein is broken down into peptides And several amino acids, it is easy to the digestion and absorption of human body, meat flavour is mellow, meat is aromatic strongly fragrant, unique for giving food in food Crab meat taste and aroma.The crab meat extract for wherein being obtained with the combination enzymolysis of papain and compound fertilizer production Mouthfeel is optimal.Crab meat extract of the present invention is combined with flavouring with yolk powder, powdered soy, ginger powder, garlic powder, chilli oil, while rich Rich mouthfeel, enhancing flavour；Add salt fines and sweetener with seasoning, coordinate taste；Add freshener to lift delicate flavour, make feature Local flavor finds full expression；Add curcumin to mix colours, give crab cream powder good color and luster；Each component collaboration of the present invention is obtained The crab cream powder for looking good, smell good and taste good.Crab cream powder of the present invention is applied to various soup stocks, the cooking, sauce bag, tartar sauce, can, vegetarian diet, convenience The preparation of leisure food, leisure and dilated food, nutrition recuperating food, chafing dish soup-stock base-material etc..

In a word, compared with prior art, have the advantage that：

（1）Crab cream powder of the present invention has the taste and aroma of natural crab meat, crab oil, thick in meat flavor, taste delicate flavour, in food Plus man-hour can give food good local flavor, and fat content is low, natural health, rich in multiple protein, polypeptide and amino acid, battalion Support abundant.

（2）The preparation method of crab cream powder of the present invention is simple, to preparation condition without harsh requirement, is easy to operation, favorably In popularization and application.

（3）Crab cream powder of the present invention can be effectively retained local flavor, flavour and the nutrient content of natural crab meat, long shelf-life, quality Stable, use range is wide, remains to keep original local flavor Jing after thermophilic digestion or sub-cooled；It is simultaneously easy to use, consumption without Limit, can use cooperatively with other food materials, dispensing well.

Specific embodiment

The present invention is further described below by way of specific embodiment, but the present invention is not limited only to following examples. In the scope of the invention or in without departing from present disclosure, spirit and scope, crab cream powder of the present invention is fitted When improvement, replacement function identical component, it will become apparent to those skilled in the art that they be considered as bag Include within the scope of the invention.

The producer of constituent part and article No./specification information are as follows in the embodiment of the present invention 1 ~ 3：

Embodiment 1, crab cream powder of the present invention and its preparation

The formula of crab cream powder：By weight percentage, it is made up of following component：Crab meat extract 26.3%, yolk powder 3%, Crab meat essence 0.1%, powdered soy 4%, ginger powder 0.5%, garlic powder 1%, dextrin 6.5%, chilli oil 0.3%, salt fines 6%, powdered sugar 13%, Powdered glucose 12%, composite sweetener 0.2%, monosodium glutamate powder 12%, disodium 5 '-ribonucleotide 0.5%, disodium succinate 0.3%, yeast extract 3%th, hydrolyzed vegetable protein 11%, curcumin 0.1% and silica 0.2%.

The preparation method of the crab meat extract is specially following steps：

A1, fresh sea crab is cleaned after shell, boiling 12min strips out crab meat, and beating obtains crab meat slurry；

The crab meat slurry papain of weight 0.3% and 0.2% composite flavor albumen are added in A2, the crab meat slurry obtained toward A1 Enzyme, adjusts pH value 8.0, and 4h is digested at 60 DEG C, and then rise high-temperature carries out destroy the enzyme treatment to 95 DEG C, obtains enzymolysis liquid；

A3, the enzymolysis liquid obtained toward A2 add the crab meat slurry salt of weight 10% and 10% maltodextrin, are sprayed after stirring and dissolving Mist is dried, 175 DEG C of inlet temperature, 85 DEG C of outlet temperature, and crab meat extract is obtained.

The preparation method of crab cream powder：

B1, each component is weighed according to formula ratio, first by dextrin, salt fines, powdered sugar, powdered glucose, composite sweetener, taste The mixing of fine powder, disodium 5 '-ribonucleotide, disodium succinate, yeast extract and hydrolyzed vegetable protein, stirs 20min；

B2, the silica for adding chilli oil, curcumin and 1/2 formula ratio, stir 25min；

B3, it is eventually adding crab meat extract, yolk powder, crab meat essence, powdered soy, ginger powder, garlic powder and 1/2 formula ratio Silica, sieves after stirring 35min, obtains final product crab cream powder.

Embodiment 2, crab cream powder of the present invention and its preparation

The formula of crab cream powder：By weight percentage, it is made up of following component：Crab meat extract 22%, yolk powder 5%, crab Meat essence 0.1%, powdered soy 2%, ginger powder 0.7%, garlic powder 3%, dextrin 8%, chilli oil 0.1%, salt fines 4%, sweetener 25%, increasing are fresh Agent 29.7%, curcumin 0.3%, silica 0.1%.

The preparation method of the crab meat extract is specially following steps：

A1, fresh sea crab is cleaned after shell, boiling 15min strips out crab meat, and beating obtains crab meat slurry；

The crab meat slurry papain of weight 0.5% and 0.1% composite flavor albumen are added in A2, the crab meat slurry obtained toward A1 Enzyme, adjusts pH value 7.5, and 5h is digested at 55 DEG C, and then rise high-temperature carries out destroy the enzyme treatment to 90 DEG C, obtains enzymolysis liquid；

A3, the enzymolysis liquid obtained toward A2 add the crab meat slurry salt of weight 12% and 12% maltodextrin, are sprayed after stirring and dissolving Mist is dried, 165 DEG C of inlet temperature, 80 DEG C of outlet temperature, and crab meat extract is obtained.

The sweetener is 12 by weight ratio: 15 :0.1 powdered sugar, powdered glucose and composite sweetener composition.

The freshener is 10 by weight ratio: 0.7 : 0.1 : 5 :9 monosodium glutamate powder, disodium 5 '-ribonucleotide, butanedioic acid Disodium, yeast extract and hydrolyzed vegetable protein composition.

The preparation method of crab cream powder is with embodiment 1.

Embodiment 3, crab cream powder of the present invention and its preparation

The formula of crab cream powder：By weight percentage, it is made up of following component：Crab meat extract 27%, yolk powder 1%, crab Meat essence 0.3%, powdered soy 5.7%, ginger powder 0.3%, garlic powder 0.2%, dextrin 5.5%, chilli oil 0.5%, salt fines 8%, sweetener 29%th, freshener 22%, curcumin 0.1%, silica 0.4%.

The preparation method of the crab meat extract is specially following steps：

A1, fresh sea crab is cleaned after shell, boiling 10min strips out crab meat, and beating obtains crab meat slurry；

The crab meat slurry papain of weight 0.2% and 0.3% composite flavor albumen are added in A2, the crab meat slurry obtained toward A1 Enzyme, adjusts pH value 8.5, and 3h is digested at 65 DEG C, and then rise high-temperature carries out destroy the enzyme treatment to 90 DEG C, obtains enzymolysis liquid；

A3, the enzymolysis liquid obtained toward A2 add the crab meat slurry salt of weight 8% and 8% maltodextrin, are sprayed after stirring and dissolving It is dried, 180 DEG C of inlet temperature, 90 DEG C of outlet temperature, crab meat extract is obtained.

The sweetener is 16 by weight ratio: 15 :0.3 powdered sugar, powdered glucose and composite sweetener composition.

The freshener is 14 by weight ratio: 0.3 : 0.5 : 1 :13 monosodium glutamate powder, disodium 5 '-ribonucleotide, butanedioic acid Disodium, yeast extract and hydrolyzed vegetable protein composition.

The preparation method of crab cream powder is with embodiment 1.

Test example one,

To crab cream powder made by embodiment 1 ~ 3 and the crab cream powder buied on the market（Control group）Performance measurement is done, as a result It is shown in Table 1：

1st, determination of fat：Soxhlet extraction methods（GB/T5009.6-2003）

2nd, protein measuring：Constant Kjeldahl's method（GB/T5009.5-2003）

The nutrient content of table 1, crab cream powder

Index Embodiment 1 Embodiment 2 Embodiment 3 Control group Fat（g/100g） 2.63 2.85 2.82 3.13 Protein（g/100g） 14.9 13.5 13.6 11.4

Test example two,

To crab cream powder made by embodiment 1 ~ 3 and on the market enough crab cream powders（Control group）Taste tests are done, it is every kind of Taste asks respectively 20 volunteers to taste, wherein,（+）Expression is liked,（—）Expression is not liked, as a result such as table 2：

The sensory test table of table 2, crab cream powder

Mouthfeel Embodiment 1 Embodiment 2 Embodiment 3 Control group Crab meat flavour 20（+） 18（+）2（—） 18（+）2（—） 17（+）3（—） Crab oil flavour 20（+） 19（+）1（—） 18（+）2（—） 18（+）2（—） Deliciousness sense 20（+） 18（+）2（—） 19（+）1（—） 19（+）1（—）

By test example one and test example two, crab cream powder of the present invention is advantageous in terms of nutrition and mouthfeel, Wherein the fat content of embodiment 1 is minimum, protein content at most, nutrition is most comprehensive, and mouthfeel is best.

Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention Enclose and be defined, on the premise of without departing from design spirit of the present invention, skill of this area ordinary skill technical staff to the present invention Various modifications and improvement that art scheme is made, all should fall within the protection domain of claims of the present invention determination.

Claims

1. a kind of crab cream powder, it is characterised in that by weight percentage, be made up of following component：Crab meat extract 22～ 30%th, yolk powder 1～5%, crab meat essence 0.1～0.3%, powdered soy 2～6%, ginger powder 0.3～0.7%, garlic powder 0.2～ 3%th, dextrin 5.5～9.5%, chilli oil 0.1～0.5%, salt fines 4～8%, sweetener 25～29%, freshener 22～30%, Curcumin 0.1～0.3%, anticaking agent 0.1～0.4%；

The preparation method of the crab meat extract is comprised the following steps：

A1, fresh sea crab is cleaned after shell, 10～15min of boiling strips out crab meat, and beating obtains crab meat slurry；

Enzyme is added in A2, the crab meat slurry obtained toward A1, pH value 7.5～8.5 is adjusted, 3～5h, Ran Housheng are digested at 55～65 DEG C High-temperature to 90～95 DEG C carry out destroy the enzyme treatment, obtain enzymolysis liquid；

A3, the enzymolysis liquid obtained toward A2 add the crab meat slurry salt of weight 8～12% and 8～12% maltodextrins, and stirring and dissolving is laggard Row is spray-dried, 165～180 DEG C of inlet temperature, 80～90 DEG C of outlet temperature, and crab meat extract is obtained；

The sweetener includes that weight ratio is 12～16:11～15:0.1～0.3 powdered sugar, powdered glucose and composite sweetening Agent；

The freshener includes that weight ratio is 10～14:0.3～0.7:0.1～0.5:1～5:9～13 monosodium glutamate powder, nucleotides Disodium, disodium succinate, yeast extract and hydrolyzed vegetable protein.

2. crab cream powder as claimed in claim 1, it is characterised in that the anticaking agent is silica.

3. crab cream powder as claimed in claim 1, it is characterised in that the enzyme is papain and compound fertilizer production Composition.

4. crab cream powder as claimed in claim 3, it is characterised in that the consumption of the papain is that the crab meat starches weight 0.2～0.5%；The consumption of the compound fertilizer production is the 0.1～0.3% of the crab meat slurry weight.

5. crab cream powder as claimed in claim 2, it is characterised in that by weight percentage, composed of the following components：Crab meat is carried Take thing 26.3%, yolk powder 3%, crab meat essence 0.1%, powdered soy 4%, ginger powder 0.5%, garlic powder 1%, dextrin 6.5%, peppery Green pepper oil 0.3%, salt fines 6%, powdered sugar 13%, powdered glucose 12%, composite sweetener 0.2%, monosodium glutamate powder 12%, nucleotides two Sodium 0.5%, disodium succinate 0.3%, yeast extract 3%, hydrolyzed vegetable protein 11%, curcumin 0.1% and titanium dioxide Silicon 0.2%.

6. a kind of method for preparing the crab cream powder as described in any one of Claims 1 to 5, it is characterised in that comprise the following steps：

B1, each component is weighed according to formula ratio, first mix dextrin, salt fines, sweetener and freshener, stir 15～25min；

B2, the anticaking agent for adding chilli oil, curcumin and 1/2 formula ratio, stir 20～30min；

B3, the resistive connection for being eventually adding crab meat extract, yolk powder, crab meat essence, powdered soy, ginger powder, garlic powder and 1/2 formula ratio Agent, sieves after 30～40min of stirring, obtains final product crab cream powder.